Process of brewing ale



(No Model.)

L. PRISOH. v PROCESS OF B-REWING ALE, BEER, AND PORTER. No. 411,242.

Patented Sept. 1'7, 1889.

UNITED STATE-S PATENT OFFICE.

LOUIS FRISCH, OF CHICAGO, ILLINOIS.

PROCESS OF BREWING ALE, BEER, AND PORTER.

SPECIFICATION forming part of Letters Patent No. 411,242, datedSeptember 17, 1889.

Application filed April 4, 1889- Serial No. 306,023- (No model.)

To aZZ whom, it may concern:

Be it known that I, LOUIS FRIsCH, a citizen of the United States,residing at Chicago, in the county of Cook and State of Illinois, haveinvented a new and useful Improvement in the Process of Brewing Beer,Ale, and Porter, of which the following is a specification.

My improvement relates to that portion of the process of making beer,ale, and porter known as the mashing step, in which the cereal employedis boiled, the malt added, the starch of the cereal converted intosugar, and the dextrine obtained from the malt.

The object of my improvement is to obtain, compared with the mashing ashitherto practiced in brewing, a materially-increased yield from therice, corn, or other cereal containing the starch to be converted andfrom the malt.

In the practice of my improvement I employ the apparatus illustrated, byway of a diagram, in the accompanying drawing, in which- A is theboiler, of desired capacity, supported in horizontal position, andcontaining a rotary shaft 0, inserted longitudinally through it andactuated by suitable mechanism, which shaft is provided inside theboiler with radial arms, (not shown,) affording an ordinary form ofstirrer. The steam-dome q of the boiler may be provided with asafetyvalve 1:), though I prefer to dispense with it, and at one end ofthe boiler are a thermometer 0, a draw-off cock at, through which toobtain from time to time samples to be tested, thereby to ascertain thecondition of the 0011- tents of the boiler, and a suitable gage m.

B is a hopper from which to introduce the cereal to be mashed into theboiler, with which the hopper communicates through a conduit Z, providedwith a valve Z; and C is the receptacle for the malt-mash, containing,as usual, a stirrer 7c, and communicating through a conduit 7;, having avalve controlled from the rod i, with the conduit Z.

D is a vacuum-pump, of ordinary or any suitable construction,communicating with the steam-dome q through a pipe h, the communicationbeing controlled by a valve h, and that of the pipe with the outer airby a valve 71 and g is a pipe having a valve g, and leading from asuitable water-supply or pump (not shown) into the vertical part of thepipe h, the discharge from the pump being through a pipe f. The steamfor driving the pump is admitted (from a suitable ordinary generator,not shown) through the pipe 6.

To practice my improvement, the desired quantity of rice, corn, or othercereal is introduced through the hopper B and conduitl into the boiler Aand mashed therein at a temperature of about 30 Reaumur, more or less,while all the valves and the man-hole (not shown) controllingcommunication with the boiler are tightly closed, and steam is admittedinto the boiler from the supply through the pipes as, controlled bysuitable valves. The stirring is continued while the pressure of steamin the boiler rises, until the temperature of the contents of the boilerreaches, under the pressure, 119 Reaumur, more or less, when thestirring and further introduction of steam are arrested. To attain thistemperature the operation is continued for about from forty to fiftyminutes. The contents of the boiler should be then permitted to rest fora short period-say about twenty minuteswhen the valve 71 is opened andthe steam allowed to blow off through the pipe h, first slowly andafterward more and more rapidly from the boiler until the thermometer oindicates a reduction in the temperature to about 85 Reaumur. The valve71 is then closed and the valve h opened, and the pump D is actuated toproduce a vacuum in the boiler to lower the temperature of the mash toabout 59 Reaumur, or to such degree as will cause thesubsequently-introduced malt to effect the desired conversion when theaction of the pump D is stopped and the respective valves closed. \Vhilethe vacuum is being produced, water should be passed through the pipe ginto the pipe h to co11- dense the steam passing through it, which, withthe water, passes off through the pipe f.

During the twenty minutes or so resting period, hereinbefore referredto, a malt mash is prepared at a temperature of about 38 Reaumur in thereceptacle C, the quantity of malt being such as will contain sufficientdiastase to convert all the starch of the cereal mash in the boiler intosugar if allowed to work a sufficiently long time. Of the whole amountof malt and cereal for an entire brew I prefer to employ aboutthree-fifths of the former to two-fifths of the latter. After thestoppage of the vacuum-pump the stirrer in the boiler A is againactuated and the contents of the receptacle admitted into the boiler onopening the valve in the conduit 2'. The mashing in the boiler A iscontinued for a short periodsay, twenty minutes, more or lessdurin gwhich samples are taken through the draw-off cock n and tested (withiodines) for starch. hen the testing shows the pres ence of but littleunconverted starch, steam should be again admitted,firstin smallquantity, through the pipes a: into the boiler A, and the temperature ofthe contents is thereby gradually raised to about Reaumur, andsubsequently, by opening wide the valves in thepipes w to let in agreater flow of steam, to about Reaumur, the purpose of thus raising thetemperature being to be enabled to introduce the mash, as hereinafterdescribed, from the boiler into the large mashtub in a hotter condition,whereby the temperature of the contents of that mash-tub may be raisedsufficiently high for effecting the conversion of the remainder of thestarch in the mash-tub without requiring for the attainment of therequired temperature (58 to 60 Reaumnr) of the contents of that mashtubthat an excessive quantity of hot water be introduced therein. Thesupply of steam is then shut off, and the entire contents of the boilerare transferred through a pipe (1, controlled by a valve d, into theordinary large mash-tub, (not shown,) in which a mash of malt has beenpreviouslyprepared in the following manner: About two-thirds of theadditional quantity of malt required is mashed, in a usual way, in thelarge mash-tub to which the pipe d leads, at a temperature, say, of 50Reaumur, or thereabout, the object of this maltmashing being to effectconversion of the remainder of the starch hereinbefore referred to asbeing shown by the iodine test to be left in the first mash, and theobject being further, of course, to utilize the malt in the productionof the Wort. When the contents of the boiler A and of the aforesaidlarge mash-tub have been intermixed in the latter, the additionalone-third of the required quantity of malt is introduced into the saidtub to dominate the cereal aroma'of the mash by a malt aroma, whenboiling or very hot water may, if required, be let into the combinedmash in a manner to raise it gradually to a temperature Of from 58 to 60Reaumur, more or less, the

contents of the tub being in the meantime continually stirred. The mashis then finished, the stirrers are stopped, and after a lapse of, say,about twenty minutes the contents of the tub are ready to be drawn offto the kettle, and subsequently treated in the common and well-knownmanner practised in the manufacture of beer, ale, and porter.

If desired, instead of introducing the malt as a previously-preparedmash in any of the steps hereinbefore recited it may be introduced dry,though I prefer first to mash it.

I find that by my improved process the greatest possible yieldpractically obtainable from the cereals and malt is obtained, which is amaterial gain over the process of mashing as hitherto practiced in themanufacture of beer, ale, and porter.

Any suitable cereal may be treated by my improved process to obtain theadvantages it affords without previous preparation, except corn, fromwhich the skin and heart should be previously removed, and which shouldbe ground by some process which will avoid loss of starch, all of which,if possible, should be retained.

WVhat I claim as new, and desire to secure by Letters Patent, is

1. In the manufacture of beer, ale, and porter, the process of preparingthe mash, which consists in mashing the cereal and boiling it understeam-pressure, removing the steam-pressure and lowering the temperatureof the mash to a degree at which the diastase of malt will effect thedesired conversion, mixing malt with the cooled cereal mash and stirringthe mixture until the desired quantity of saccharine matter has beenproduced, and finally drawing off into a mash-tub and adding more maltto the mash, substantially as and for the purpose set forth.

2. In the manufacture of beer, ale, and porter, the process of preparingthe mash, which consists in mashing the cereal and boiling it understeam pressure, allowing the mash to rest, then removing thesteam-pressure, then producing a vacuum on the mash, mixing malt withthe cereal mash, and stirring the mixture until the desired quantity ofsaccharine matter has been produced, raising the temperature of themixture, drawing off into a mash-tub, and adding more malt,substantially as and for the purpose set forth.

LOUIS FRISCH.

In presence of- M. J. BOWERS, J. W. DYRENFORTH.

